This is perfect as a side to roast chicken but also hearty
enough to enjoy as a meal in its own right. You'll need to begin
this recipe a day ahead.
200 gmdried borlotti beans, soaked overnight in cold water60 ml(¼ cup) olive oil3garlic cloves, thinly sliced80 gmpiece of Italian salami, cut into 1cm pieces1small dried red chilli, finely chopped200 gmyoung cavolo nero
Drain borlotti beans, place in a saucepan, cover with cold water, bring to a simmer over medium heat and cook until tender (45-50 minutes). Drain, set aside.
Meanwhile, heat oil in a large frying pan over medium heat, add garlic and sauté until golden (2-3 minutes). Add salami and chilli, sauté until salami colours (3-4 minutes), add cavolo nero and cook until wilted (3-4 minutes). Toss through beans, season to taste and serve immediately.